Want to kick up the fun and flavor level of the appetizers at your next gathering?
Serve a zesty vegan Garden-Fresh Salsa Verde and get rave reviews.
Savor the blend of flavors: tomatillos, jalapeno peppers, garlic, green onions, fresh cilantro and lime juice in this tasty, versatile dish.
What’s more, it can be served just about anywhere you’d use traditional tomato salsa.
Pair salsa verde with tortilla chips or stir it into your favorite soup and chili recipes for a major flavor boost.
Serve this zesty, vegan, Garden-Fresh Salsa Verde just about anywhere you’d use traditional tomato salsa for rave reviews.
Zesty Vegan Garden-Fresh Salsa Verde
Prep time: 20 minutes
Cook time: 15-20 minutes
1 lb. tomatillos
2 medium jalapeno peppers
3-4 cloves fresh garlic, peeled
2 T. extra virgin olive oil
4 green onions, chopped
¼ c. fresh cilantro leaves
¼ c. fresh lime juice
2 t. ground cumin
2 t. dried oregano
Optional: 1 T. maple syrup
Sea salt and black pepper, to taste
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Husk tomatillos and cut in half. Arrange tomatillos in a single layer on prepared baking sheet, along with whole jalapeno peppers and garlic cloves.
Drizzle with olive oil and toss gently to coat.
Place baking sheet in pre-heated oven for 15-20 minutes or until vegetables are tender.
Remove from oven and let cool for several minutes.
Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor.
Add green onion, cilantro, lime juice, ground cumin, and oregano.
Pulse until ingredients are combined, but the mixture is still a little chunky.
Taste and add a drizzle of maple syrup to sweeten, if desired.
Season with salt and black pepper, to taste, and serve immediately or freeze for later use.
Have you made salsa verde?
Share your thoughts and comments with us.